Serves 6
Prep: 10 min. Cook: 25 min.
Ingredients:
1 1/4 lb fresh salami milanese
1/2 cup red wine vinegar
2/3 cup red wine
11 oz. garbanzo beans (chickpeas), cooked
7 oz. canned tomatoes, finely chopped
salt and black pepper
Cut the salami into slices of medium thickness. Heat a little water in a large skillet (frying pan) and add the salami. When it begins to sizzle, add the vinegar and then the wine. When the wine has evaporated, add the garbanzo beans. Heat the tomatoes in another pan and then add to the skillet. Season with salt and pepper and cook for 15 minutes. Serve hot.
Wine: a light, dry red
From the book Prosciutto by Gabriella Ganugi. Published by The Wine Appreciation Guild.
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